Name: Double Dark Chocolate Peanut Butter Cup Cookies Recipe
Prep time: 20 min
Cook time: PT-493674H51M46S
Total time: 1 h 40 min
Cuisine: American
Ingredients: 2 3/4 cups all-purpose flour; 1/2 cup dark cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup cold unsalted butter; 3/4 cup loosely packed brown sugar; 1/2 cup sugar; 2 large eggs; 2 teaspoons vanilla extract; 1/2 cup chocolate chips; 1/2 cup peanut butter chips; 2 cups mini peanut butter cups

Introduction

Indulge in the rich and decadent flavor of Double Dark Chocolate Peanut Butter Cup Cookies. These thick, chewy cookies are packed with intense cocoa, creamy peanut butter chips, and gooey mini peanut butter cups hidden inside each bite. Perfect for chocolate and peanut butter lovers looking for a homemade treat.

The image shows two thick, rich chocolate cookies stacked on top of each other on a white plate, placed on a white marbled surface. The top cookie is broken in half, revealing its dense, moist interior filled with melted dark chocolate chunks and light-colored nut pieces, giving a contrast of dark brown and creamy beige colors. The outer part of the cookies is slightly cracked with a soft texture visible inside, showing gooey, shiny melted chocolate and the scattered nut bits. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 3/4 cups all-purpose flour

1/2 cup dark cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup cold unsalted butter

3/4 cup loosely packed brown sugar

1/2 cup sugar

2 large eggs

2 teaspoons vanilla extract

1/2 cup chocolate chips

1/2 cup peanut butter chips

2 cups mini peanut butter cups

Instructions

Step 1: In a bowl, whisk together the all-purpose flour, dark cocoa powder, baking powder, baking soda, and salt until well combined.

Step 2: Place the cold unsalted butter in the bowl of an electric stand mixer and beat until it forms a soft ball or lump, creamy but still cold.

Step 3: Add the brown sugar and sugar to the butter. Beat together until the mixture is light and fluffy, incorporating air for softer cookies.

Step 4: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. The batter may appear curdled at this point, which is normal.

Step 5: Slowly add the flour mixture to the wet ingredients on low speed and beat just until combined. Avoid overmixing.

Step 6: Fold in the chocolate chips and peanut butter chips gently using a spatula or wooden spoon to evenly distribute them.

Step 7: Divide the dough into 10 to 12 equal balls. Pull each ball apart and press a handful of mini peanut butter cups into half the dough, then cover with the other half, shaping into a ball to seal.

Step 8: Arrange the filled dough balls on a baking sheet and refrigerate for 1 hour to prevent spreading during baking.

Step 9: Preheat the oven to 375°F (190°C). Place about 4 dough balls on the baking sheet at a time, spacing them at least 2 inches apart.

Step 10: Bake for 18 to 20 minutes, until the cookies are just set but still soft in the center. Allow to cool slightly before serving.

Tips & Variations

Use cold butter to achieve a thicker, chewier cookie texture.

For extra gooey centers, press a whole mini peanut butter cup firmly into the dough ball before sealing.

Substitute mini peanut butter cups with chopped Reese’s for a chunkier filling.

Chill the dough overnight for even richer flavor.

FAQs

Can I use regular cocoa powder instead of dark cocoa powder?

Yes, you can substitute regular cocoa powder, but the cookies may have a slightly lighter chocolate flavor and color.

Do I have to chill the dough before baking?

Chilling the dough helps prevent spreading and results in thicker, chewier cookies, but you can skip this step if you’re short on time; just expect thinner cookies.